by Gay Cook
I accidently learnt a lesson when our home freezer held an abundance of overripe frozen bananas. I defrosted, peeled, pureed and placed them in small plastic bags. They are so useful for pancakes or baking.
makes 8 large or 14 small pancakes
- 2 cups (500 ml) milk
- 2 roam-free eggs, at room temperature
- 3 tbsp (45 ml) soft butter (set aside half for frying)
- 3 medium-size bananas or 1 cup (250 ml) pureed bananas
- 2 cups (500 ml) white and or part wholewheat flour
- 2 tsp (10 ml) baking powder
- 1Ž2 tsp (2 ml) salt
- 1 cup (250 ml) maple syrup in small pitcher
- In mixing bowl, whisk together the milk, pureed bananas, eggs and butter.
- In another bowl, with sieve placed on top and add the white and whole wheat flour if using, baking powder and salt. Shake the sieve to combine to combine the ingredients into another mixing bowl. Use a spatula to fold the wet ingredients through the flour mixture just until combined without beating the mixture.
- Heat frying pan on medium heat. Add reserved butter to pan. Drop a spoonful of batter onto the hot pan and spread it out to 2 or 3-inch circle using the bottom of the spoon. Repeat with 2 or 3 more circles. Wait until the outside edges of the circles are before flipping the pancakes and cook the second side half the time of the first side. Turn pancakes only once. Serve pancakes immediately or keep warm.
- Serve maple syrup separately in small pitcher to use to spread on pancakes as needed.
